Though it’s unofficially summer, blueberry season is officially here! If you’re craving something sweet, fresh blueberries are ripe for the picking.
Treasured for their sweet-tart flavor and rich blue color, fresh blueberries are a good source of vitamin C and fiber. At just 85 calories per mighty cup, blueberries deliver important phytochemicals including anthocyanins, resveratrol and alphatocopherol, which may fight heart disease and certain cancers, and boost brain health. High in water and generally low in carbohydrates, fresh blueberries are diabetes-friendly and ideal for weight management.
Enjoy blueberries fresh, frozen or dried, wild, organic or conventionally grown. All have benefits. In the winter, go for dried or frozen for the best flavor. Now is the best time to get fresh local berries. Here in Georgia, blueberry season peaks in June and July. This is when these little blue gems taste best and usually cost the least.
Choose blueberries with smooth, tight skin and a rich blue-purple color. The freshest blueberries are covered in a waxy, silvery-white coating called bloom that protects the berries. Bloom occurs naturally and is a visible sign of freshness that fades over time. Skip wet or wrinkled berries. Like most berries, you’ll get the best flavor when you eat your blueberries soon after bringing them home.
I won’t lie. My favorite way to enjoy blueberries is in a cobbler. They are also tasty in salads, smoothies, fruit and nut mixes, sauces (especially fruit compotes), jams and jellies, muffins and desserts. During the warm summer months, it’s tempting to reach for a cool scoop of ice cream. Not that there’s anything wrong with that but this Blueberry Ginger Lime Sorbet is a flavorful and healthy alternative.
Here’s the recipe…
You’ll need to freeze the KitchenAid® Ice Cream Maker Attachment bowl the day before.
Add the blueberries, sugar, honey, ginger, fresh lime zest and lime juice to the KitchenAid® Diamond Blender.
Liquefy about 2 minutes or until the mixture reaches a deep purple color and most of the blueberry skins are no longer visible. Refrigerate the liquefied sorbet mixture until completely cool, about 2 hours.
This recipe is moderately sweet to let the blueberry flavor shine. Taste the mixture after it cools to make sure it’s sweet enough for you. BONUS: Sweeter berries need less added sugar!
Attach the Ice Cream Maker Attachment to the Stand Mixer per the attachment instructions. Run the ice cream maker 20-25 minutes – until the sorbet thickens to soft serve consistency.
Transfer to an airtight container and freeze for 4 hours or overnight. Scoop and serve.
Blueberry Ginger Lime Sorbet
This refreshing sorbet lets you indulge in the flavor of blueberries with the zing of fresh ginger and lime.
Makes 8 1/2-cup servings
INGREDIENTS
5 cups fresh, washed and stemmed blueberries
1/4 cup sugar
1/4 cup honey
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
2 teaspoons fresh grated ginger
DIRECTIONS
Freeze the KitchenAid® Ice Cream Maker Attachment the day before making this recipe.
Add all ingredients to the KitchenAid® Diamond Blender.
Liquefy about 2 minutes until the mixture reaches a deep purple color.
Refrigerate until completely cool, about 2 hours. Taste and add more sugar here, if desired.
Follow the instructions to attach the Ice Cream Maker Attachment to the Stand Mixer. Be sure to use the stir setting. Run the ice cream maker 20-25 minutes – until the sorbet thickens to soft serve consistency.
Transfer to an airtight container and freeze for 4 hours or overnight. Scoop and serve.
For more Diamond Blender recipes, click here for our eRecipe book.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
